Panzanella
20 min364 kcal each
Tuscan summer salad of soaked stale bread, ripe tomatoes, cucumber, red onion and basil, dressed with oil and vinegar.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Stale crusty bread250 g
- Tomatoes600 g
- Cucumber1 piece
- Red onion1 piece
- Fresh basil15 g
- Olive oil5 tbsp
- Red wine vinegar2 tbsp
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 20 min · cook 0 min- Slice the onion thinly and soak it in cold water for 10 minutes to soften its bite.
- Soak the bread in cold water for 5 minutes, squeeze it dry and crumble it into a bowl.
- Chop the tomatoes and cucumber and salt them lightly.
- Toss everything with the drained onion, torn basil, oil, vinegar and pepper.
- Rest for 30 minutes before serving, so the bread soaks up the juices. Best eaten the same day.
Nutrition
per servingCal
364
Protein
7.65g
Carbs
41g
Fat
19g
Of 19g of fat per serving, 2.9g is saturated.
